Lipid changes during germination of fenugreek seeds (Trigonella foenum-graecum)

El-Sebaiy, Laila A.; El-Mahdy, Ahmed R.

doi:10.1016/0308-8146(83)90086-9

Cited by 25 publications

(14 citation statements)

References 8 publications

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“…As for the previous groups, some oils present an equivalent FA profile with more than 7.8% of ALA: soybean (Glycine max [80][81][82][83][84][85]), hemp (Cannabis sativa [83,157,162]), fenugreek (Trigonella foenum-graecum [163]) and cranberry seed oils (Vaccinium oxycoccos [157]). These four oils contain 7.8, 19.7, 23.2 and 22.3% of ALA, respectively, which gives them n-6/n-3 ratios between 1.8 and 6.7.…”

Section: La + Mufa Subclassmentioning

confidence: 99%

Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential

Dubois

Breton

Linder

et al. 2007

Euro J Lipid Sci & Tech

560

368

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Fatty acid profiles of 80 vegetable oils with regard to their nutritional potentialThe current concern for fat intake in western countries has raised the question of the individual fatty acid (FA) impact on health. This important issue has strengthened the awareness of nutritionists and food manufacturers for the control of the FA profile of food products. The aim of this review is to provide a classification of the FA profiles of 80 vegetable oil sources, according to their nutritional potential. The first part of the review focuses on lipoprotein metabolism, and on the impact of each dietary FA on blood lipid composition (LDL-cholesterol, HDL-cholesterol and circulating triacylglycerols). In the second part of the review, the oil sources are clustered by similar FA profiles, and the classification is discussed with regard to the individual FA action on blood lipid composition. Apart from the major vegetable seeds, the clustering highlighted some interesting nutritional oil sources containing mainly a-linolenic acid (camelina, linseed, perilla and stock oils), or interesting amounts of the two essential FA (purslane, chia, raspberry seed, sea buckthorn seed and salicorn oils). Furthermore, this classification provides a useful tool for the formulation of the FA profile of food products. A fatty acid is a hydrocarbon chain, saturated or not, with a methyl group at one end (n), and a carboxylic function at the other (D). An SFA, as its name suggests, possesses an alkane-like structure with a fully saturated hydrocarbon chain, while a MUFA has one double bond, and a PUFA several ones, with these double bonds being naturally in cis configuration [2]. KeywordsVegetable oils are mainly triacylglycerols, made by esterification of three FA on the glycerol skeleton [3]. The three positions are not equivalent when it comes to bioavailability, and a fortiori to health. Indeed, the sn-2 position is conserved during the whole digestive process, which explains why in natural fats and oils the most physiologically important FA are esterified on the sn-2 position [4-6].In vegetable sources, unsaturated FA are mainly esterified on this important sn-2 position [7].Among PUFA, the most important families are the wellknown n-3 and n-6 fatty acids [8]. These two families are similar as they both comprise a precursor, namely ALA for the n-3 and linoleic acid (LA) for the n-6 family ( Fig. 1), and terminal products obtained by a succession of elongations and desaturations during the metabolism, the two groups of FA sharing the same long-chain converting enzymes [2]. These compounds are said to be essential because the human body is unable to synthesize them, although it can metabolize them to longer-chain derivatives. So the diet must cover the organism need for theseThus, a competition exists between n-3 and n-6 FA, with an excess of one group causing a significant decrease in the conversion yield of the other (Fig. 2) (LA, bottom), showing the double bonds in the hydrocarbon chain. The numbers represent the carbon atoms bearing a ...

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Section: La + Mufa Subclassmentioning

confidence: 99%

Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential

Dubois

Breton

Linder

et al. 2007

Euro J Lipid Sci & Tech

560

368

View full text Add to dashboard Cite

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“…The fatty acid profile was dominated by unsaturated acids, namely, oleic, linoleic, and linolenic acids accounting for 16.3%, 50% and 24.4%, respectively of the total fatty acids. However, El-Sebaiy and El-Mahdy [8] reported that the fatty acids C 18:2 and C 18:3 were the most abundant fatty acids in the lipids of the fenugreek seeds. Thus fenugreek seeds may serve to be a beneficial health food if consumed regularly.…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions

Al-Jasass

Al-Jasser

2012

The Scientific World Journal

114

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Some Saudi herbs and spices were analyzed. The results indicated that mustard, black cumin, and cress seeds contain high amount of fat 38.45%, 31.95% and 23.19%, respectively, as compared to clove (16.63%), black pepper (5.34%) and fenugreek (4.51%) seeds. Cress, mustard, black cumin and black pepper contain higher protein contents ranging from 26.61 to 25.45%, as compared to fenugreek (12.91%) and clove (6.9%). Crude fiber and ash content ranged from 6.36 to 23.6% and from 3.57 to 7.1%, respectively. All seeds contain high levels of potassium (ranging from 383 to 823 mg/100g), followed by calcium (ranging from 75 to 270 mg/100g), Magnesium (ranged from 42 to 102 mg/100g) and iron (ranged from 20.5 to 65 mg/100g). However, zinc, manganese and copper were found at low levels. The major fatty acids in cress and mustard were linolenic acid (48.43%) and erucic acid (29.81%), respectively. The lenoleic acid was the major fatty acid in black cumin, fenugreek, black pepper and clove oils being 68.07%, 34.85%, 33.03% and 44.73%, respectively. Total unsaturated fatty acids were 83.24, 95.62, 86.46, 92.99, 81.34 and 87.82% for cress, mustard, black cumin, fenugreek, black pepper and clove, respectively. The differences in the results obtained are due to environmental factors, production areas, cultivars used to produce seeds and also due to the different methods used to prepare these local spices.

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“…Increased dietary intake A lower ratio of n -6/ n-3 is desirable to reduce the risk of some chronic diseases, while the optimal ratio of n -6 to n-3 is presumed to be between 1 and 5 (Simopoulos et al, 1999). This ratio was reported as 1.8 by El-Sebaiy and El-Mahdy, (1983). In the current western diet the ratio of n -6 to n -3 is in the range of 10 to 20 (Maillard, 2002).…”

Section: Resultsmentioning

confidence: 99%

“…There are significant numbers of reports stating fenugreek as functional, nutraceuticals and its utilization such as antibacterial, anticancer, antiulcer, anthelmintic, hypocholesterolemic, hypoglycemic, antioxidant, antidiabetic agent, gastro-and hepato-protective and lactation stimulant in women (Sharma, 1986;Suja et al, 2002;Tiran, 2003;Saxena et al, 2012;Rathore et al, 2013). Extractable oil from fenugreek represents about 6-8% of the seed weight and contains -3(n-3), -6(n-6), and -9 (n-9) fatty acids along with many saponins, alkaloids,and sterols (Heller, 2001;El-Sebaiy and El-Mahdy, 1983). Thus fenugreek seeds may serve to be a beneficial health food if consumed regularly.…”

Section: Introductionmentioning

confidence: 99%

Genetic variation in fatty acid composition of fenugreek(Trigonella foenum-graecum L.) seed oil

Rathore

Saxena

Kakani

et al. 2016

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An analysis has been carried out to explore the genetic variation in seventeen selected varieties of fenugreek. Sixteen fatty acids were identified in seed oil. Linoleic acid (18:2; n-6) and -Linolenic acid (18:3; n-3) were the major contributor found in the range of 26-43% in variety Lam Selection. The MUFA content varied from 3.50% in Azad Methi to 19.31 % in Hisar Madhvi. The ratio of n-6 to n-3 fatty acids indicated that fenugreek seed lipids are a good source of PUFA. PCA identified linolenic and oleic acid as the most important traits responsible for variation in presented material and improving quality through breeding. Estimates of genetic distance values showed wide range of variation among the fenugreek genotypes. The Euclidean based UPGMA clustering revealed three real and four singleton clusters. Genetic diversity showed no relationship to geographical origin. Dissimilarities obtained showed a wide variation in oil content and in composition.

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Lipid changes during germination of fenugreek seeds (Trigonella foenum-graecum)

Cited by 25 publications

References 8 publications

Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential

Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential

Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions

Genetic variation in fatty acid composition of fenugreek(Trigonella foenum-graecum L.) seed oil

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